Skip to main content
SpringerLink
Log in

On-line HPLC-ABTS•+ evaluation and HPLC-MSn identification of bioactive compounds in hot pepper peel residues

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

In this study, bioactive compounds were extracted with aqueous ethanol from hot pepper peel residues, and the crude extract was divided into four fractions with ethyl ether, ethyl acetate and n-butanol in turn. The total phenolics (TP) and total flavonoids (TF) in the extract were analyzed, and the n-butanol fraction contained the highest TP and TF content, which was 13.45 mg gallic acid equivalents/g and 3.39 mg rutin equivalents/g, respectively. The antioxidant activity of the extract was evaluated by radical [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazyl] scavenging assays. The results of the correlation analysis showed that the antioxidant activity was well correlated with the content of TP and TF (R 2 > 0.890). The antioxidant activity of individual antioxidant compound in the extract was evaluated using on-line HPLC-ABTS•+ assay, and seven antioxidant compounds were identified using HPLC-DAD-MSn analyses. The main antioxidants identified were naringenin-7-glucoside, procyanidin dimer type B, quercetin-3-O-rhamnoside dimer, kaempferol-3-O-glucoside, kaempferol-3-O-rutinoside, quercetin-3-rutinoside and caffeic acid glycoside dimer. The results showed that hot pepper peel residues contained a certain amount of antioxidant compounds and had a potential application in food products.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Vega-Gálvez A, Di Scala K, Rodríguez K, Lemus-Mondaca R, Miranda M, López J, Perez-Won M (2009) Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red hot pepper (Capsicum annuum, L. var. Hungarian). Food Chem 117:647–653

    Article  Google Scholar 

  2. Arslan D, Özcan MM (2011) Dehydration of red bell-hot pepper (Capsicum annuum L.): change in drying behavior, colour and antioxidant content. Food Bioprod Process 89:504–513

    Article  Google Scholar 

  3. Vega-GáLvez A, Lemus-Mondaca R, Bilbao-Sáinz C, Fito P, Andrés A (2008) Effect of air drying temperature on the quality of rehydrated dried red bell hot pepper (var. Lamuyo). J Food Eng 85:42–50

    Article  Google Scholar 

  4. Henderson DE, Hendersor SK (1992) Thermal decomposition of capsaicin. l. Interactions with oleic acid at high temperatures. J Agric Food Chem 40:2263–2268

    Article  CAS  Google Scholar 

  5. Howard LR, Talcott ST, Brenes CH, Villalon B (2000) Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J Agric Food Chem 48:1713–1720

    Article  CAS  Google Scholar 

  6. Hasler CM (1998) Functional foods: their role in disease prevention and health promotion. Food Technol 52:63–69

    Google Scholar 

  7. Nuengchamnong N, Ingkaninan K (2010) On-line HPLC-MS-DPPH assay for the analysis of phenolic antioxidant compounds in fruit wine: Antidesma thwaitesianum Muell. Food Chem 118:147–152

    Article  CAS  Google Scholar 

  8. Lin LZ, Harnly JM (2010) Identification of the phenolic components of chrysanthemum flower (Chrysanthemum morifolium Ramat). Food Chem 120:319–326

    Article  CAS  Google Scholar 

  9. He W, Liu X, Xu H, Gong Y, Yuan F, Gao Y (2010) On-line HPLC-ABTS screening and HPLC-DAD-MS/MS identification of free radical scavengers in Gardenia (Gardenia jasminoides Ellis) fruit extracts. Food Chem 123:521–528

    Article  CAS  Google Scholar 

  10. Fang N, Yu S, Prior RL (2002) LC/MS/MS characterization of phenolic constituents in dried plums. J Agr Food Chem 50:3579–3585

    Article  CAS  Google Scholar 

  11. Clifford MN, Knight S, Kuhnert N (2005) Discriminating between the six isomers of dicaffeoylquinic acid by LC-MSn. J Agr Food Chem 53:3821–3832

    Article  CAS  Google Scholar 

  12. Lin LZ, Harnly JM (2008) Identification of hydroxycinnamoylquinic acids of arnica flowers and burdock roots using a standardized LC-DAD-ESI/MS profiling method. J Agr Food Chem 56:10105–10114

    Article  CAS  Google Scholar 

  13. Koleva II, Niederländer HAG, Van Beek TA (2001) Application of ABTS radical cation for selective on-line detection of radical scavengers in HPLC eluates. Anal Chem 73:3373–3381

    Article  CAS  Google Scholar 

  14. He L, Xu H, Liu X, He W, Yuan F, Hou Z, Gao Y (2011) Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC–ABTS+ assay. Food Res Int 44:1161–1167

    Article  CAS  Google Scholar 

  15. Wu JH, Huang CY, Tung YT, Chang ST (2008) Online RP-HPLC-DPPH screening method for detection of radical-scavenging phytochemicals from flowers of Acacia confuses. J Agric Food Chem 56:328–332

    Article  CAS  Google Scholar 

  16. Vatai T, Škerget M, Knez Ž (2009) Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide. J Food Eng 90:246–254

    Article  CAS  Google Scholar 

  17. Siddhuraju P, Becker K (2003) Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves. J Agric Food Chem 51:2144–2155

    Article  CAS  Google Scholar 

  18. Pellegrini N, Visioli F, Buratti S, Brighenti F (2001) Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating. J Agric Food Chem 49:2532–2538

    Article  CAS  Google Scholar 

  19. Siddhuraju P (2006) The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (Vigna aconitifolia) (Jacq.) Marechal seed extracts. Food Chem 99:149–157

    Article  CAS  Google Scholar 

  20. Ramadan MF, Kroh LW, Mörsel JT (2003) Radical scavenging activity of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.), and niger (Guizotia abyssinica Cass.) crude seed oils and oil fractions. J Agric Food Chem 51:6961–6969

    Article  CAS  Google Scholar 

  21. Paśko P, Bartoń H, Zagrodzki P, Gorinstein S, Fołta M, Zachwieja Z (2009) Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chem 115:994–998

    Article  Google Scholar 

  22. De Rijke E, Out P, Niessen WMA, Ariese F, Gooijer C, Brinkman UAT (2006) Analytical separation and detection methods for flavonoids. J Chromatogr A 1112:31–63

    Article  Google Scholar 

  23. Bystrom LM, Lewis BA, Brown DL, Rodriguez E, Obendorf RL (2008) Characterisation of phenolics by LC–UV/Vis, LC–MS/MS and sugars by GC in Melicoccus bijugatus Jacq. ‘Montgomery’ fruits. Food Chem 111:1017–1024

    Article  CAS  Google Scholar 

  24. Verardo V, Bonoli M, Marconi E, Caboni MF (2008) Determination of free flavan-3-ol content in barley (Hordeum vulgare L.) air-classified flours: comparative study of HPLC-DAD/MS and spectrophotometric determinations. J Agric Food Chem 56:6944–6948

    Article  CAS  Google Scholar 

  25. Regos I, Urbanella A, Treutter D (2009) Identification and quantification of phenolic compounds from the forage legume sainfoin (Onobrychis viciifolia). J Agric Food Chem 57:5843–5852

    Article  CAS  Google Scholar 

  26. Arapitsas P (2008) Identification and quantification of polyphenolic compounds from okra seeds and skins. Food Chem 110:1041–1045

    Article  CAS  Google Scholar 

  27. Rio DD, Stewart AJ, Mullem W, Burns J, Lean MEJ, Brighenti F, Crozier A (2004) HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea. J Agric Food Chem 52:2807–2815

    Article  Google Scholar 

  28. Bravo L, Goya L, Lecumberri E (2007) LC/MS characterization of phenolic constituents of mate (Ilex paraguariensis, St. Hil.) and its antioxidant activity compared to commonly consumed beverages. Food Res Int 40:393–405

    Article  CAS  Google Scholar 

Download references

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China

    Xiaoyan Xin, Rui Fan, Ying Gong, Fang Yuan & Yanxiang Gao

Authors
  1. Xiaoyan Xin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Rui Fan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ying Gong
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Fang Yuan
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Yanxiang Gao
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yanxiang Gao.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Xin, X., Fan, R., Gong, Y. et al. On-line HPLC-ABTS•+ evaluation and HPLC-MSn identification of bioactive compounds in hot pepper peel residues. Eur Food Res Technol 238, 837–844 (2014). https://doi.org/10.1007/s00217-014-2153-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-014-2153-8

Keywords

Search

Navigation